Coffee originates from Ethiopia. However, one does not just brew coffee here, no, there is a special ceremony for it. I got the honour to make coffee for Ethiopia’s New Year, so here is an introduction on how to do it the Ethiopian way.
In Ethiopia, a small sign reveals the presence of a place where traditional coffee is prepared: fresh green grass on the floor. This is said to keep away bad spirits. Also, Ethiopians put some incense on the fire on which the coffee is cooked, which envelops the room with a very nice smelling smoke. This is believed to stimulate the men when they see the wife preparing the coffee. However, once you smell this odour, you will quickly recognise it from a time when you were in close proximity to a coffee place.
The traditional coffee is served like an espresso, with two spoons of sugar, and is called «buna». Usually, it’s the women who prepare the coffee. For special occasions, they wear the traditional white dress with coloured woven borders. My Swiss friend, currently living in Ethiopia, put me in contact with two friends. With them by my side, I learned how to do the traditional coffee ceremony. These are the steps:
1: Washing underneath the skin
Ethiopian coffee is made with fresh coffee beans. First, you have to wash them. Not because they are dirty, but because you want to scrub off the skin of the beans. Therefore, you put a little bit of water on the flat pan and scrub the beans together until the skin comes off.
2: Roast it over (incense) fire
So far, the beans are still green so you need to roast them over a tiny charcoal stove. Move them constantly on the flat pan so they are roasted equally and regularly. They will become black and shiny because the heat coaxes the aromatic oil out of them. Once they have all reached the same colour, you’re done.
3: Small workout for the arms
Now comes the tricky part: you need to make a powder out of the coffee beans. Therefore, you need to grind them with a pestle and a mortar. It takes a lot of effort, so prepare yourself for this task. Note: modern families nowadays use electric coffee mills, but we want to do it the traditional way, right? Keep on!
4: Boil and wait
Before you boil the coffee, you first have to boil the water in the «jebena», the traditional Ethiopian coffee boiling pot. Once it boils you add the coffee powder. Usually, it’s one spoon for two people. Let it boil for a couple of minutes. Soon you’ll get to smell the awesome fresh coffee!
5: Rest (in peace)
Once you have boiled the coffee, you can’t drink it right away. Be patient. Put the jebena away from the fire and let it rest. This makes the coffee powder go down to the bottom so you’re not going to swallow small pieces. This is similar to how Turkish coffee is made. Some families strain the coffee through a fine sieve several times instead of waiting.
6: Don’t forget the extra cup
After a few minutes, it’s finally time to taste the coffee. Put sugar in the small, handleless cups (Ethiopians usually drink it with two or three spoons of sugar and can’t believe I prefer mine black…) and carefully pour the hot coffee from as high as possible into the cups. On the countryside, they add salt or traditional butter instead of sugar sometimes. Don’t forget to put an extra cup on your plate – this is for spontaneous guests or for God – but don’t pour any coffee in it. After all, it is meant to be symbolic, right?
The first cup goes to the oldest person in the room. Don’t forget to serve popcorn or peanuts with the coffee, this is how it is done in Ethiopia (and you won’t drink your coffee without popcorn anymore afterwards, I promise!) This is rather new, however. In the past, they used to serve a homemade pastry called him bash, but the coffee ceremony also goes with the pace of the modern times so popcorn is prepared instead because it is easier and quicker.
7: Three heavens
If you think that was it, then you’re wrong. Coffee is always served in three rounds in Ethiopia, yay! The first is the strongest one, the second is less strong and the third is the weakest. The third round is considered a blessing. After all this hard work, it would be a pity just to have one small cup of the precious green gold, right?